Jam Roly Poly Recipe | Good Housekeeping UK
- 5 years ago
Watch our step-by-step video to find out how to make suet pastry and turn it into a steamed jam roly-poly.
Ingredients:
175g (6oz) self-raising flour, plus extra to dust
25g (1oz) caster sugar
100g (3½oz) vegetable suet
75ml (3fl oz) cold milk
125g (4oz) raspberry or strawberry jam
1. In a large bowl, stir the flour, sugar and suet together (omit sugar if using in a savoury recipe). Pour in the milk. Work together with a cutlery knife to form a sticky dough.
2. Lightly flour work surface and tip dough out. Gently pat it into a round then roll out to a rectangle 20.5cm x 28cm (8in x 11in) making regular quarter turns so it has an even thickness.
3. Spread jam all over the pastry, leaving a border around the edges so that it doesn’t leak out when rolled.
4. Make a tight roll at short bottom edge, then roll up to far edge.
5. Lift roll on to the centre of a piece of well-greased baking parchment, sat on top of a piece of foil. Both need to be wider than roly-poly. Bring edges over top of roly-poly, and fold over to seal. Fold both ends over to seal. Don’t wrap too tightly as the roly-poly will puff quite a bit during cooking.
6. Put a roasting tin in the bottom of the oven and pour boiling water into the tin, until a quarter full. Put roly-poly directly on oven shelf, above water. Cook at 180°C (160°C fan) mark 4 for 1hr 45min.7 Let pudding sit for 5min before unwrapping. Thickly slice to serve.
Read the full jam roly poly recipe on the Good Housekeeping website: http://bit.ly/2UlvF42
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC
Ingredients:
175g (6oz) self-raising flour, plus extra to dust
25g (1oz) caster sugar
100g (3½oz) vegetable suet
75ml (3fl oz) cold milk
125g (4oz) raspberry or strawberry jam
1. In a large bowl, stir the flour, sugar and suet together (omit sugar if using in a savoury recipe). Pour in the milk. Work together with a cutlery knife to form a sticky dough.
2. Lightly flour work surface and tip dough out. Gently pat it into a round then roll out to a rectangle 20.5cm x 28cm (8in x 11in) making regular quarter turns so it has an even thickness.
3. Spread jam all over the pastry, leaving a border around the edges so that it doesn’t leak out when rolled.
4. Make a tight roll at short bottom edge, then roll up to far edge.
5. Lift roll on to the centre of a piece of well-greased baking parchment, sat on top of a piece of foil. Both need to be wider than roly-poly. Bring edges over top of roly-poly, and fold over to seal. Fold both ends over to seal. Don’t wrap too tightly as the roly-poly will puff quite a bit during cooking.
6. Put a roasting tin in the bottom of the oven and pour boiling water into the tin, until a quarter full. Put roly-poly directly on oven shelf, above water. Cook at 180°C (160°C fan) mark 4 for 1hr 45min.7 Let pudding sit for 5min before unwrapping. Thickly slice to serve.
Read the full jam roly poly recipe on the Good Housekeeping website: http://bit.ly/2UlvF42
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC